1.2 litres |
Crab stock |
3 |
large waxy potatoes, peeled and sliced thickly |
3 |
leeks, sliced 2 cm thick |
80g |
double-peeled broad beans |
2 |
medium fennel bulbs, cored and cut into 8 wedges |
4 |
tomatoes, seeded and diced |
|
sea salt and freshly ground black pepper |
1.5kg |
black mussels |
6 |
blue swimmer crab claws |
750g |
white fish fillets |
12 |
king prawns, (2 per person) |
|
fennel pollen, to garnish (optional) |
|
Cumin rouille, to serve |
|
crusty bread, to serve |